Salt Brine

Salt Brine

Use a salt brine to make ferments the Mediterranean way

We hope you will find this recipe for basic salt brine useful in your fermenting projects. Thank you to Leda Scheintaub, author of Cultured Foods For Your Kitchen: 100 Recipes Featuring The Bold Flavors Of Fermentation for sharing her recipe!

Many fermentation recipes, such as classic cucumber pickles, call for a salt brine; I recommend making a big jar of it and keeping it handy in the refrigerator. You may try out lesser amounts of salt if you’d like, but be aware that there’s more chance of bad bacteria entering when you reduce the salt and the resulting ferments tend to be less crisp.

This recipe makes two quarts of salt brine.

The recipe is an essential ingredient for Italian Gardiniera, another recipe in Leda Scheintaub’s book. Get the recipe here.

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